Instructions

1. Drain tofu, wrap in a clean thick kitchen towel or paper towels and place on a dinner plate. Place a second dinner plate on top, place a heavy can on top and set aside for 1 hour.
2. Cut pressed firm tofu in half crosswise. Set each half on one narrow side and cut into two 1-inch thick pieces. Pour wine into a shallow bowl and lay tofu slices in wine.
3. In a 2-cup glass measuring cup, using an immersion blender or in an upright blender, combine silken tofu, soy milk, mustard, horseradish and lemon juice and purée into a very smooth sauce. Pour mixture into another shallow bowl and set aside.
4. In a third shallow bowl, whisk together flour, tapioca and salt. Pour panko into fourth shallow bowl.
5. Working in batches, flip tofu in wine to dampen both sides, then remove from wine. Dredge tofu in flour mixture, turning to coat all sides and transfer to mustard mixture. Using fork and fingers, turn tofu to generously coat all sides. Using fork and fingers lift and transfer tofu to panko and turn to coat all sides. Transfer coated tofu to prepared baking sheet.
Any leftover tofu can be cooled and stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 400 F oven for 20 minutes to heat and crisp and serve atop a green salad.
6. Place a heavy-bottomed skillet over medium-high heat and let pan get hot. Add 3 tbsp of the oil and heat until it shimmers. Carefully place 1 or 2 tofu pieces at a time into hot oil and cook until bottom is golden brown and crusty, 1 to 11⁄2 minutes. Flip tofu and cook until bottom is crispy, about 1 minute. If feeling clever, tip tofu up onto sides and cook until crispy. Transfer to a platter lined with paper towels to drain. Continue with remaining tofu, adding oil and adjusting heat as necessary between batches. Serve hot.